Thursday, July 21, 2016

Zucchini Feta Gratin




I go away for a few days to small zucchini transformed into baseball bats. The resident gardener claims to have been blindsided by thorny leaves!!! So now I have a zucchini palooza, a veritable farmstand worth of gourds. So if I can't give them away fast enough, I have to dream up a dish a day!  Today's veggie special is a simple, quick fix...a gratin.



I saute onion, garlic and zucchini cubes along with tomatoes and herbs. This mix is piled into a gratin dish and drowned in egg and milk. Some adeptly arranged feta is nestled in to the veggies before they are baked. The resulting gratin is pleasing mouthful, letting zucchini and feta fight for dominance. A delicious accompaniment to the adjacent Cajun fish filets.


ZUCCHINI FETA GRATIN 
Serves 4

2 medium size Zucchini 
2 tablespoons Olive Oil 
1 large Onion
2-3 Garlic cloves
2 Tomatoes 
1/4 cup chopped mixed Herbs-- Thyme, Parsley, Basil, Oregano 
1/2 teaspoon Kosher Salt 
Several grinds of fresh Black Pepper 
1/4 cup Feta 
1 1/2 cup whole or 2% Milk
2 Eggs


Cut zucchini and onions into 1/2 inch diced cubes.

Mince garlic finely.

Heat olive oil in a pan.

Add onions and garlic and sweat then till translucent.

Add zucchini cubes and saute for 5 minutes till zucchini is tinged brown.




Slice tomatoes and add to zucchini. Saute for a few minutes.




Add herbs and seasonings. Stir well to mix. Take zucchini off heat.

Heat oven to 350F.

Divide veggie mix between 4 gratin cups.

Wedge pieces of feta into gratins.

Whisk milk and eggs well. 

Divide between gratin cups making sure the batter covers veggies.




Place cups on a baking sheet and bake for 20 minutes.

Take them out of the oven and enjoy them warm.




Today's special goes well with spicy Cajun flavors. The mellow tones are the perfect foil for tongue tingling southern spices! Tomorrow is another day... I see a grilled zucchini pizza in my future.